Ingredients
- 2 cod fillets (approx. 150 g each)
- salt, pepper
- 2 ts lemon juice
- 1 tbs flour
- 30 g breadcrumbs
- 1 egg
- 50 ml sunflower oil
Preparation
1. Season fish fillets with salt and pepper and drizzle with lemon juice.
2. Prepare two plates – one with flour and one with breadcrumbs. Whisk the egg in a deep plate with a fork. Coat each fish fillet first in flour, then in egg and finally in breadcrumbs. Gently shake off excess breading.
3. Pour some oil on a plate, pull both sides of the breaded fish through the oil, let drip-dry and place inside the pan.
4. Heat the pan on highest level up to the roasting window, switch to a low level and roast until the turning point is reached.
5. Flip the fish fillet, dry the inside of the lid dry with paper towel and cover again with the lid. Unscrew the Visiotherm and, depending on the thickness of the fillet, roast until done approx. 2 minutes.
This recipe has been tested and approved by AMC.
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